Bloomberg’s big soda cap is dead - Maggie Hennessy
New York’s highest court has refused to reinstate New York City’s controversial limit on the sale of large sugary beverages, effectively killing the city’s final appeal. In a 20-page opinion, Judge Eugene F. Pigott Jr., of the State Court of Appeals wrote that the city’s health department overstepped its bounds when it restricted the size of sodas. The court is siding with a lower court that overturned the 2012 rule. The decision is a huge win for the US soft drink industry, which strongly opposed the proposal from the outset for limiting consumer choice and unfairly singling out soda. Chris Gindlesperger director of public affairs of the American Beverage Association (ABA) said that the beverage industry is already doing its part through voluntary efforts like front-of-container labeling, calorie disclosures on vending machines and removing full-calorie soft drinks from schools. Although soda consumption is on the decline in the US, obesity rates continue to rise—and with that, incidence of related chronic diseases such as heart disease and diabetes. The Center for Science in the Public Interest (CSPI) blames soda and sugary drinks for promoting chronic disease and other health problems. Currently moving through the California legislature is a proposal to place warning labels on sugary beverages. The measure cleared the state Senate and will now head to the Assembly for consideration. But similar state- and city-based efforts have been overturned. Gindlesperger says that the beverage industry agrees that obesity is a serious and complex issue, and singling out soft drinks in any fashion is not the way to go about it. Voluntary efforts are likely going to be the drivers of change, given the failure of mandated efforts like the cap and the soda tax before it. Some experts would like to see beverage companies step up and recalibrate what is considered small, medium and large.
Marketing to children: Brand knowledge and BMI relationship ‘quite robust’ - Nathan Gray
New data published in Appetite has suggested that children who are familiar with ‘unhealthy’ branding are more likely to have a higher body mass index (BMI), and may be more likely to remain overweight throughout later life as a result. Led by Dr. Anna McAlister from Michigan Sate University, a team tested kids on their knowledge of various brands–including their ability to identify items such as golden arches, silly rabbits and a king’s crown—and found that those who could identify them the most tended to have higher body mass indexes, or BMIs. Professor Bettina Cornwell from the University of Oregon, co-author of the paper, noted that the findings provide more insight into children’s relationship with food, or their ‘first language of food.’ It doesn’t take long, she said, for children to figure out what they like and don’t like—something that can stick with them their entire lives. It is important that parents and caregivers understand the powerful link between child food consumption patterns and BMI and patterns in adulthood. Dr. McAlister warned that the ‘consistent’ relationship between brand knowledge and BMI suggests that limiting advertising exposure is a step in the right direction.
How Restaurant Pros Are Handling the Surge of Food Allergies - Amy McKeever
An estimated 15 million Americans have food allergies. And that number is on the rise: a 2013 Centers for Disease Control and Prevention (CDC) study revealed that food allergies among children increased 50 percent between 1997 and 2011. It’s a so far inexplicable phenomenon. Some theories cite a delayed introduction to allergens, the Western diet, and increasing awareness, but non-profit Food Allergy Research & Education notes that, “there is no clear answer.” Restaurants serve as a landscape upon which all the resulting confusion plays out. Outside of Massachusetts and Rhode Island, there is no standardized approach or training requirements for restaurants dealing with food allergies. Instead there’s a patchwork of responses that range from accommodating allergies to refusing service. There’s plenty of skepticism in between. It’s a pretty loose system for a potentially fatal medical condition that results in more than 200,000 emergency room visits a year. Things are even murkier for those with food intolerances or celiac disease, the symptoms of which are known only by the sufferer. But more and more restaurants are recognizing there are advantages to accommodating allergies and other dietary restrictions. As an example, Odd Duck in Austin, TX, prints seven separate menus each day. It’s tough (and expensive) to do. Dietary restrictions can throw kitchens into mayhem with combinations of limited resources, small spaces, a large menu, and that thing that happens when all your diners are placing complex orders at the same time. It’s why some restaurants have instituted no-substitutions policies. Allergy awareness spokesman and chef Ming Tsai is a hardliner when it comes to a restaurant’s responsibility to take care of its diners with food allergies and intolerances. His Boston area restaurant Blue Ginger has always taken a detailed approach, using spreadsheets (available for download on his website) that break each dish down by its components, and each component by its ingredients. That’s on the extreme end of things. The misuse of the word “allergy” seems to be the culprit behind much of the misunderstandings between restaurants and their patrons. It’s important to make the distinction between food allergies and food intolerance. Food intolerances, while painful or uncomfortable, are not life threatening. In addition to printing multiple menus, the Odd Duck trains its reservationists, hosts, and servers to ask about food allergies and dietary restrictions. If a celiac diner orders quail, the server rings the order in Odd Duck’s ticket system, which highlights the allergy in red ink. The expediter calls out that ticket and tells the grill cook not to fire the quail on the grill, which has traces of gluten on its surface. Instead, a sous chef pan-sears the quail. When the server brings the quail to the table, he or she confirms that it is celiac-friendly. If there is a patron with complicated issues, the manager of Odd Duck will go out and discuss the menu and offer options and suggestions which will accommodate the patron but also minimize the complications in the kitchen. Odd Duck’s quail strategy is a textbook example of how to deal with allergies in a restaurant, if such a textbook existed. Still, this approach is similar to that of other American restaurants that have committed to accommodating dietary restrictions of all kinds. But the approach to food allergen training in restaurants is haphazard at best. Right now, only Massachusetts and Rhode Island have passed bills mandating food allergy awareness programs in restaurants. Both states require restaurants to display posters about food allergies, as well as designate employees to undergo allergen training. Mike Spigler, vice president of education for non-profit group Food Allergy Research & Education, says, “It’s inevitable “ that similar movements will crop up in other states. Michigan, New York and Florida all have food allergy legislation pending. Seeing mandated restaurant training as inevitable, FARE and the National Restaurant Association have jointly launched an online training program on food allergens. Diners who do have allergies and intolerances have responsibilities too. It’s up to them to tell a restaurant about allergies or dietary restrictions. It’s also useful to share those restrictions in advance if possible, both allowing the restaurant time to prepare and minimizing any potential embarrassment in front of dining companions. Diners who don’t have food allergies or intolerances are also on the hook. These diners are responsible for not lying about having food allergies or intolerances. That story is common enough in restaurants. People who don’t like mushrooms sometimes claim to be allergic to them in order to get around any no-substitutions policies. One compelling reason for accommodating dietary restrictions is that the consequences of ignoring them simply aren’t worth it, particularly when it comes to allergies. You will never get a more loyal client than someone that has a food allergy, who comes to your establishment, and feels welcome. If you can pull that off, you’ve got this client for life.
A Pill For Celiac Disease Is Almost Here - Anna Almendraia
Going completely gluten-free is socially restrictive, expensive and time-consuming. Yet the diet is the only treatment out there for people with celiac disease, an autoimmune condition that damages the lining of the small intestines when triggered by gluten. What’s more, gluten-free eating might not be totally effective. Gluten lurks in a lot of unexpected foods, and even explicitly labeled gluten-free foods could still be contaminated, mislabeled or just plain misleading. With this in mind, a new pill may work to reduce incidental damage and complement a special diet. The ALV003, as it is known, is made up of two gluten-specific enzymes that break down gluten into safe-to-digest fragments that don’t trigger an immune response in celiacs. The pill isn’t on the market, but the results of a proof-of-concept study were promising. Dr. Daniel Adelman, Chief Medical Officer of Alvine Pharmaceuticals which makes ALV003, said, “There’s a compelling unmet medical need in this disease for the development of a non-dietary treatment for celiac disease, and that’s what we’re trying to do.” Of course, other pharmaceutical companies are racing toward the same finish line as well.
Your Definitive Guide To Flour For All Your Baking Needs - Alison Spiegel
All-purpose flour, bread flour, cake flour, pastry flour—there are a ton of different flours out there, and each one serves a very specific purpose. The trick is not only knowing when to use them, but also knowing when and why they might be crucial. This article takes into account only wheat flour. With that in mind, there are two different types of wheat used in wheat flour: hard and soft. The difference lies in the protein content, with hard wheat containing a higher level of protein than soft. Also, wheat is milled and processed in slightly varying ways to create the different flours. Once you understand the root of the differences, you can start to comprehend the advantages and disadvantages of different flours. Here are eight types of flours, and when you should use them:
All-Purpose Flour. Otherwise known as plain flour, all-purpose flour is a blend of hard and soft wheat with 10-12 percent protein. Bleached has been treated with an agent, like chlorine or peroxide, to whiten it. It’s also enriched to put back nutrients that were removed during processing. Unbleached flour is naturally aged, contains all its nutrients and has a cream-colored tinge. Either type is great for all-purpose baking such as pie dough, cookies, quick breads, etc.
Cake Flour. Cake flour is a very finely milled flour from soft wheat. It has a high starch content and low level of protein. It’s also bleached which alters the structure of the starches and fats to make the flour more acidic. The acidity helps cakes rise. Use for baking cakes and other baked goods that have a high amount of sugar.
Pastry Flour. Pastry flour is also milled from soft wheat and has a level of protein between all-purpose and cake flours (about 8-10 percent). It’s great to use in recipes where you want a tender and crumbly pastry.
Bread Flour. Made from hard wheat with a high level of protein (12-14 percent), bread flour is great for bread baking because when combined with water, it becomes elastic from gluten formation. Use exclusively for yeast breads and pizzas.
Self-Rising Flour. Self-rising flour is low protein flour (similar to pastry flour) that has had salt and leavening (baking powder) added to it. Use it in recipes for biscuits, quick breads, muffins and pancakes. Do not use for making yeast breads.
Whole-Wheat Flour. Whole-wheat flour is made from the entire kernel of hard red wheat, which gives it a darker brown color. It is high in nutrients and dietary fiber. It is often used blended with all-purpose flour in recipes to achieve hearty and rustic breads.
White Whole-Wheat Flour. White whole-wheat flour is made from hard white wheat, which results in a paler color. It has less of the strong wheat flavor, but the same nutritional value. Use it blended with all-purpose flour for heartier and healthier results.
Pasta Flour. Pasta flour is durum wheat semolina flour. Unlike all the other flours mentioned, it is not characterized by its protein content. Pasta flour is broken down according to how fine it is. Its protein content can vary depending on the kind of wheat used. Use when making pasta from scratch.
The Definitive Guide To Reheating Food - Julie R. Thomson
Leftovers can make a quick lunch or give you an excuse to skip cooking dinner. All in all, they’re great. That is, until you have to reheat them. So often an awesome dinner reheats into a sad, sad lunch. And it’s all because people haven’t done their homework when it comes to heating up leftovers. And there are some foods that should absolutely, under no circumstance be reheated EVER. Here is a guide to better tasting leftovers:
Eggs. According to the Consumerist, you should never, EVER, reheat your eggs. Eat them cold, or don’t eat them at all.
Pizza. Bon Appetit recommends that you heat up leftover pizza in a covered hot skillet for 3-4 minutes.
Soups and stews. Soups were made on the stove and they should be reheated on the stove.
Muffins. Warm these up in the oven at 350 F. Most muffins need about 15 minutes covered.
Steak. The best way to reheat steak or chicken is to slice it into small pieces and warm it in an oiled skillet.
Roasted Veggies. If it was cooked in the oven, it should be reheated in the oven.
Casseroles. Reheating casseroles in the microwave is just fine. Be sure to cover with wax paper with a vent.
Coffee. Just drink it hot the first time. If you absolutely must, give coffee a couple seconds in a microwave but IT WILL NEVER TASTE THE SAME.
11 Foods You Should Never Put In The Freezer - Alison Spiegel
Yes, you can freeze almost anything. Some things, however, are virtually unrecognizable once they’ve been frozen and thawed. No matter what you’re freezing, make sure to use it within nine months or so, and also make sure to defrost it correctly. Most food requires adequate time for defrosting; a slow thaw typically yields the best results. Here are 11 things you should not keep in the freezer:
Salad Greens. Greens will wilt and become soft and limp after they’re frozen.
Milk. Frozen milk will be lumpy when you thaw it, so freezing it is not the best idea if you want to drink it straight. Thawed milk does work in cooking.
Fried Food. The best part about fried food—the crispy, crunchy greasy goodness—will all but disappear if you put it in the freezer.
Eggs in Their Shell. The liquid inside will harden, expand and crack the shell.
Raw Fruits and Vegetables. Fruit and vegetables with a high water content will turn icy in the freezer and they won’t thaw well.
Sour Cream. Freezing sour cream will cause it to separate. You can use it in cooking, but you definitely won’t want to eat it.
Crumb Toppings. Crumb toppings on things like casseroles, mac and cheese or pies will suffer the same fate as the exterior of fried food—they become soft and soggy.
Yogurt. Putting yogurt, Greek or otherwise, in the freezer will change the texture. Like sour cream it can be used in cooking.
Potatoes. Because potatoes have a high water content, ice crystals will form when you put whole, raw ones in the freezer.
Cheese. If you put a hard cheese in the freezer, it will turn crumbly and mealy. In soft cheese, the moisture will crystalize the cheese’s light, fluffy texture.
Egg White Based Frosting. Frosting made from egg whites will lose its fluffiness and emit liquid if put in the freezer.
Gatorade smart bottle brings high tech hydration to World Cup 2014 - Lee Mathews
In years past the hydration and nutrition regimen at soccer matches involved sipping water and eating orange slices. That’s not how it works when you’re a top-notch footballer playing for a World Cup team in 2014. Gatorade decided it was high time to get the Internet of Things involved, so they teamed up with Smart Design to develop a more modern system for keeping athletes hydrated. Each of the Gatorade smart bottles hides a sensor-packed disc with WiFi connectivity in its lid. The sensor keeps tabs on how much each player drinks and the NIC transmits the data it collects to the cloud. Coaches and trainers have access to a dashboard that keeps tabs on their players. When someone’s not drinking enough, a water droplet icon goes red. The Gatorade concentrate in the bottles is specifically formulated to meet a player’s recovery needs. Gatorade’s team spent two years with the National Squad to figure out the optimal mix for each player as well as how much they need to drink in order to push themselves to the limit (safely) for a full 90 minutes. All a player has to do is snap it into his bottle’s base, give it a shake to mix with the water in the bottle and remember to drink. Although that last step isn’t as critical since the bottle is “talking” to someone on the sidelines.
IBM Creates Watson Cooking App that Generates ‘Millions’ of Ingredient Cobinations - Khushbu Shah
Tech company IBM has teamed up with Bon Appetit to release a recipe generating app called Chef Watson with Bon Appetit. According to the announcement from IBM, all users have to do is input a few criterion to give Watson “guidance on what ingredients to use or avoid, as well as what styles of cooking seem interesting.” Bon Appetit explains that the app “relies on the science of complementary flavor compounds” to come up with the recipes. The app is based on technology that IBM has been developing for over two years. Watson was first introduced as part of a high-tech food truck in February that serves computer-generated recipes. Bon Appetit is currently looking for beta testers for the app. There are plans to eventually release a version for the general public.
New WineGlass App Basically Does the Sommelier’s Job - Erin DeJesus
WineGlass, a new app just released in June, scans a restaurant wine list and converts it into an “interactive” document, complete with wine ratings, reviews and suggested food pairings by partner CellarTracker, an established wine review site. Obviously, the same information can be gathered from having a real human conversation with a sommelier, but the app does not help sidestep the somewhat-embarrassing act of ordering cheap wine or trolling for deals. WineGlass is currently available for download in the App store.
What The ‘Heck’ Are Hops? - Alison Spiegel
You know they’re important—they’re in beer, enough said. But do you have any clue what hops really are?
Hops are flowers. They are the dried female flowers of a perennial vine called Hummulus Lupulus. The vine can grow up to 30 feet long.
Hops come from the same plant family as cannabis. Hops and cannabis are both part of the family Cannabinaceae. It doesn’t mean much, but some people are really excited by this factoid.
Hops are responsible for beer’s bitter flavor. Hops are acidic, which contributes to the bitter, tangy flavor they give to beer.
Hops ward off bacteria. The use of hops helps keep beer from spoiling.
In beer’s long history, hops are a newcomer. People were drinking beer for about 8,000 years before they started using hops. While hops were used as herbs for hundreds of years prior, the first recorded history of their use in brewing beer dates back to 822 AD, in Picardy in Northern France. It wasn’t for another 300 years that Germany caught on. Hops were first grown in America in the early 1600s.
There are two general categories of hops: aroma and bittering. Both types of hops are boiled with wort—the sugary liquid that comes from mashing malt—to extract their flavors. They are added at different times throughout the boil depending on the intended flavor.
There are tons of varieties of hops. Different hops produce different levels of bitterness.
Maryland fast-food customer gets a bag of pot with her fries - Reuters
A Maryland woman who ordered a meal at a Sonic Corp fast-food restaurant got something extra with her French fries. Carla McFarland and her children, ages 6 and 8, were about to eat a chicken strips lunch when she discovered a small, green plastic bag of marijuana in her fries. McFarland said a Sonic employee claimed ownership of the marijuana and was promptly fired. The police were also called. According to the Frederick County Sheriff’s Office no arrests have been made and the incident is under investigation.